Pairing of the Day: June 6-10, 2011
Celery, Grilled Grape and Mushroom Salad
"Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," says chef Amanda Cohen of New York City's Dirt Candy. She sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
Pairing: Light-bodied Soave: 2009 Folonari.
Barbecued Salmon with Green Mango Salad
Eggplant Involtini with Grilled Ratatouille
Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.
Pairing: Bold beer made with rye: Terrapin's Rye Pale Ale.
Pickled Shrimp with Creamy Spinach Dip
Big Bob Gibson's Chicken with White Barbecue Sauce
Home cooks can simplify this recipe by grilling pieces of chicken until crispy and nicely charred, then serving them alongside Lilly's terrific white sauce.
Pairing: Grapefruity IPA: Samuel Adams Latitude 48.